A nice little dish for a luncheon or a late supper. Scald a quart of oysters in their own liquor, take them out and pound or chop them to a paste; add a little cream or fresh butter, and some pepper and salt. Get ready some thin slices of toast moistened with boiling water, and spread with fresh butter; then, spread over the butter the oyster paste. Put a thin slice of fresh cut lemon on each piece, and lay parsley on the platter. Serve this very hot or it will not be good.
SCALLOPED OYSTERS.—NO. 1
Lay the oysters in a shallow pan or dish with a little of their own liquor, some pepper, salt, chopped parsley, butter, and grated bread crumbs. Have a layer of bread crumbs on the top of the pan, and set it in the oven to bake a light brown. They should be served hot with tomato or walnut catsup poured over them.
SCALLOPED OYSTERS.—NO. 2
Procure any quantity of oysters desired, and place in a baking dish; put alternate layers of oysters and pounded crackers; season each layer with salt, pepper and butter. When filled, pour on enough milk to soak the crackers, and bake forty minutes. Serve hot.
OYSTERS FRIED
Take large oysters from their own liquor; dry and lay them in a towel till you heat, very hot, a cup of lard in a thick-bottomed pan. Dip each oyster in wheat flour, or rolled cracker, until it will hold no more; then lay it in the pan. The fire must be moderate, or the oysters will scorch before cooking through. They will brown on one side in five minutes, then turn them. Oysters may be dipped in beaten egg and rolled cracker, and then fried.
OYSTER PICKLE. VERY EASY AND NICE
Wash four dozen oysters; let them be fine and large, with plenty of their own liquor. Pick them carefully, strain their liquor and to it add a dessertspoonful of pepper, two blades of mace, a tablespoonful of salt, and a cup of strong wine vinegar. Simmer the oysters in this five minutes, then put them in small jars. Boil the pickle again, and when cold add a cup of fresh vinegar; and fill up the jars, cork them, and set away for use.
VEAL SWEETBREAD AND OYSTER PIE